Ridiculously Good Coffee Crumble Ice Cream
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When summer rolls around, all I want is this coffee crumble ice cream! Made with fresh coffee beans, crunchy cookies, and toasted almonds, this recipe is creamy, simple to make, and beyond delicious. Even better, I’ve developed ice cream maker and no churn recipes so you can try this ice cream no matter what equipment you have! Save this recipe for summer parties and get togethers with friends.
The first time I ever tried coffee, I was three years old, walking down the street in Old Town San Diego, and I was eating my dad’s coffee ice cream with toasted almonds. Honestly, he probably only let me try it because he thought I would be unimpressed by anything coffee-flavored.
But joke was on him, because I’m pretty sure that was the gateway that later fueled my caramel frappuccino phase when I was a pre-teen obsessed with neon green and spiky rubber earrings from Claire’s. And maybe even my gateway to present late 20s me who’s obsessed with all things coffee whether it’s vanilla coffee cupcakes, my viral chewy coffee cookies, or one of my favorite desserts of all time, coffee crème brûlée!
It wasn’t until I was in pastry school that I learned how to make coffee ice cream from scratch. And now, the store-bought stuff just doesn’t cut it. I mean, I’ll still eat it, of course. But homemade is elite.
This particular recipe was inspired by that long-ago memory with my dad. But instead of just adding almonds, this ice cream also features Biscoff cookies. It’s honestly so good that I’ve been tiptoeing to the freezer to sneak a bite or two all week. It’s called self-care!
Ingredients for churned or no-churn ice cream
Regular ice cream and no churn ice cream have different ingredients & cooking methods. So, there’s a different shopping list depending on which recipe you’re making!
- Ice cream maker – heavy whipping cream, whole milk, granulated sugar, coarsely-ground coffee, Morton’s Kosher salt, almond extract, vanilla extract, egg yolks, almonds, & Biscoff cookies.
- No churn – sweetened condensed milk, almond extract, vanilla extract, instant espresso, Kosher salt, heavy whipping cream, almonds, and Biscoff cookies.
For the best flavor, it’s important to use freshly-ground coffee because it’s more way flavorful. If you’re making no-churn ice cream, you don’t have to worry about it. You’ll just need instant espresso powder so it dissolves easily into the ice cream.
In the ice cream maker
To keep the eggs from scrambling, it’s important to quickly whisk just a bit of the hot cream into the egg yolks. Add the cream a splash at a time until the mixture is smooth and warm. Then, add the rest of the cream while whisking constantly!
If you don’t want any leftover coffee grounds in the ice cream, make sure they’re extra coarsely ground. Or, try straining the custard through cheesecloth instead! But honestly, any coffee grounds that do seep through are small enough that you won’t even notice them in the ice cream!
No churn
It’s important to gently fold the whipped cream into the coffee mixture so it doesn’t deflate. The whipped cream is key for that creamy, fluffy texture!
A decaf option
If you’re sensitive to caffeine, you can always make this coffee crisp ice cream caffeine-free! Just buy your favorite decaf coffee beans if you’re using a machine. Or, if you’re going no churn, use decaf instant coffee or espresso instead.
Freezing leftovers
To store the leftovers, press a piece of parchment paper to the top of the ice cream & cover it well with a lid or plastic wrap. Freeze churned ice cream for up to 2 weeks or no churn for up to 1 week.
Recipe yield
The classic ice cream recipe makes about 1 1/2 quarts which will serve anywhere from 6-8 people depending on how big the servings are. The no churn recipe will also serve about 8 generous scoops.
If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!
Coffee Cookie Crumble Ice Cream | Churned or No-Churn!
Ingredients
Ice Cream Maker
- 75 grams raw almonds, roughly chopped (1/2 cup)
- 6 Biscoff cookies
- 370 milliliters heavy whipping cream (1 1/2 cups)
- 360 milliliters whole milk (1 1/2 cups)
- 136 grams sugar (2/3 cup)
- 20 grams coarsely ground coffee (1/4 cup)
- 1/4 teaspoon Kosher salt
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
No Churn
- 75 grams raw almonds, roughly chopped (1/2 cup)
- 6 Biscoff cookies
- 400 grams sweetened condensed milk (14 ounces)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 9 grams instant espresso (3 Tablespoons)
- 1/4 teaspoon Kosher salt
- 480 milliliters heavy whipping cream, cold (1 pint)
Equipment
- Small saucepan
- Stand mixer or hand mixer with whip attachment
- Ice cream maker (optional)
- Loaf pan (for no churn)
Instructions
Ice Cream Maker
- Pour the almonds into a small skillet. Cook over medium heat, stirring often, until they're toasted and smell nutty. Spoon the almonds into a small bowl and let them cool completely. Roughly chop the Biscoff cookies until they're about the size of a chocolate chip. You should have 1/2 cup (50 grams) of cookie crumbs.
- Next, whisk together the heavy whipping cream, whole milk, half of the sugar, the ground coffee, and the salt in a saucepan. Bring it to a simmer over medium heat, stirring constantly. Set the pan aside off of the heat.
- Add the remaining sugar and the egg yolks to a medium mixing bowl. Whisk rapidly until the mixture is thickened and pale yellow, about 2-3 minutes. Then, while whisking constantly, slowly add about 1/2 cup of the coffee-cream mixture to the egg yolks to temper the eggs. Slowly pour the remaining coffee-cream mixture into the egg yolks until the mixture is smooth.
- Pour the coffee-cream mixture back into the saucepan and cook it over medium heat, stirring often, until it's slightly thickened and coats the back of a spoon. Strain the custard through a fine-mesh sieve into a medium bowl. Discard the coffee grounds.
- Fill a large bowl with ice and water to make an ice bath. Place the bowl of custard into the ice bath and stir constantly until the custard is chilled. Then, add the vanilla extract and almond extract and stir well to combine. Press a piece of plastic wrap over the top of the custard to keep a skin from forming. Refrigerate for at least 1 hour or up to 24 hours.
- Once the custard is completely chilled, freeze in an ice cream maker according to manufacturer's instructions. Add the toasted almonds and cookie crumbs during the last 5 minutes of churning. Pour the ice cream into a freezer-safe container and freeze for at least 2 more hours. Scoop and enjoy!
No Churn
- Place a loaf pan in the freezer while you prepare the rest of the recipe.
- Pour the almonds into a small skillet. Cook over medium heat, stirring often, until they're toasted and smell nutty. Spoon the almonds into a small bowl and let them cool completely. Roughly chop the Biscoff cookies until they're about the size of a chocolate chip. You should have 1/2 cup (50 grams) of cookie crumbs.
- In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, almond extract, instant espresso, and a pinch of salt. Whisk until the mixture is smooth and the instant espresso is dissolved. Set aside.
- Next, use a hand mixer or stand mixer with a whisk attachment to whip the heavy whipping cream into stiff peaks, about 3-4 minutes. Fold the whipped cream into the condensed milk mixture, about 1 cup at a time, until you have a smooth ice cream base.
- Fold the almonds and cookie crumbs into the ice cream base until the add-ins are well-combined. Pour the ice cream base into a loaf pan and smooth the top evenly. Freeze the ice cream in a flat spot for about 2 hours. Wrap the pan with tinfoil or plastic wrap and freeze for another 3-4 hours until it's completely frozen. Scoop and enjoy!
